Peach Blueberry Crisp Recipe

Peach Blueberry Crisp Juicy peaches and blueberries baked under a buttery, crisp oat topping.

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Prep Time 20

Cook Time 40

Cooling Time 15

Total Time 1 15

Servings: 8 servings

Course: Dinner

Cuisine: American

Notes

Ingredients

For the filling:

4 cups (about 4 5 medium) fresh peaches, peeled and sliced
2 cups (300g) fresh blueberries
1/2 cup (100g) granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of salt

For the topping:

1 cup (90g) old fashioned rolled oats
3/4 cup (95g) all purpose flour
1/2 cup (100g) packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (113g) cold unsalted butter, cubed

Instructions

Preheat oven to 350°F (175°C). Lightly grease an 8 inch square baking dish.
Whisk sugar, cornstarch, cinnamon, and salt in a large bowl. Add peaches, blueberries, lemon juice, and vanilla, folding gently to coat.
Combine oats, flour, brown sugar, cinnamon, and salt in a separate bowl. Cut in cold butter until the mixture forms fine crumbs and pea sized clusters.
Spread the fruit filling evenly in the prepared dish.
Scatter the topping evenly over the fruit without pressing down.
Bake 40 to 45 minutes, until the topping is golden and the filling bubbles at the center.
Cool on a wire rack at least 15 minutes, uncovered, before serving.

Notes: Bake until the filling bubbles at the center of the dish, not just the edges; this is what the cornstarch needs to fully thicken. Don't cover the crisp while it's still hot, or the topping will soften from trapped steam.